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I've tried Bohemian Lager at an ale temperature for a Red Ale/Lager. It gets a little fruity but maintains that lager flavor profile. That is a tough part to get across. Ale yeasts can be clean but still tastes like ales. Lager yeasts can get fruity and "dirty" but still taste like lagers...

The secondary is basically unnecessary. Give it extended time in the primary (particularly an oxygen impervious container like a glass carboy). If you go through a d-rest (if necessary), it should be ready for cold crash in two or three weeks (with proper pitching rate). The cold crash is for...

Oh yeah, and I am a Bohemian Lager Yeast fan (2024). I use it for everything.

Yeah, you could turn over a lager most likely every three weeks. I typically just use kegs for conditioning. I don't call it lagering because there is not really any yeast in those kegs (just what settles out during a crash cool or over time). With modern fermentation methods the diacetyl...

Why do you plan on lagering 2-3 months in your conical? You say that you have temp control. Are your beers prone to diacetyl that would require that much time? If not, then would a glass secondary with an orange cap fitted with an "in" line and a air filter attached to the "out" hole and...

For experienced lager brewers, I would like to compare results. I have found that lager brewing and conditioning takes perhaps half the time as what most of the outdated brew-books state. With a proper starter, a cool pitching rate with steady temperatures, yeast selection of a low-diacetyl...

I would also like to kill the lager myth. Lagers with a proper starter, good fermentation control, and a solid cold crash can truly be mature and ready to drink in little over a month. The new rule should be that lagers take at least half the time compared to "traditional" methods.

I did the PM with late extract for a while. The PM would give me enough sugars for hops utilization. I would add my extract with 15 to flame out in order to give enough time to sterilize and get the extract worked into the wort. Hops utilization will go up slightly and less maillard reaction...

Yeah, I've tried my hand at some psuedo decoctions. I was even contemplating a single decoction for this recipe. That would surely enhance the caramel/butterscotch elements.

Thanks for the confirmation. I used the Special B as an example because of a bottle of Maximator that I recently enjoyed. I've seen very few "extreme" doppelbocks that keep a relatively low OG, so I am hoping to see some more thoughts.

I know that the recipe is in BJCP guidelines, but what can I do to make this special. Basically, what flavor is a "must have" for you in a Doppel and how would you get it? For example, your Doppel might absolutely need raison/fig notes so Special B to the tune of 1.5 lbs. 1.073 OG -- 1.018...

I think that the number of views and lack of opinion might be more to do with the lack of popularity of dark lagers (e.g. the current poll on the BYO homepage) than recipe design.

I am trying to design a Bock recipe that stands out from my Munich Dunkel and Doppelbock. Essentially, I want each to have their own "bent," so I leaned towards some rye in this. Thoughts please: 5.5 lb Weyermann Munich II 5 lb Weyermann Munich I 2 lb Rye malt 3/4 lb Carawheat (32 L) 1/2...

I recently reviewed the decoction episode of Brew Strong at thebrewingnetwork.com. They had Denny Conn on the show and both JZ and Denny had serious doubts as to whether the decoctions made the intended differences. While neither said that the beers would be identical (there are differences)...

Hemmed and hawed for a long time. Finally decided to go with something on the whimsical side: Pensive Perch Brewing

Yeah, the actual ppg of each would be lower, but that's just a matter of using more. So it might take you twice as much to brew with a light chocolate malt versus 2-row. However, you would still get a fermentable wort.

Why not do a SMASH with darker malts using powdered amylase? Wouldn't that theoretically convert the starch? And in the process, it would give an unusual straight look/taste of the darker malts. I am guessing one gallon batches for the really dark malts might be advisable.

The interesting thing about the article is that it really drives home the idea that two or three additional weeks have only marginal affects on the taste of the beer. So this brings up a question. What flavor affects do yeast have after high krausen? We are all schooled on yeast pitch rates...

I recently experimented with this a little. I ran a split batch of an Edmund Fitzgerald clone with almost identical volumes, pitching rates, temperatures, etc... Both of them hit high krausen in 48 hours and slowed to a near stop of airlock activity in 5 days. At that point, I let one keg sit...

I lived in Omaha for a while. That brewpub is okay. My memory is a little hazy since it was a few years back. The beers, I can remember were overall good. However, there is one exception, their Octoberfest was perhaps the best true Octoberfest style I have ever tasted. That probably seconds...